GrissiniGrissini breadsticks are eaten all over Italy, but nowhere with more appetite than in Piedmont. In the Northeastern corner of Italy, grissini breadsticks are bought fresh from the baker, while other regions are content with pre-made supermarket versions.

According to the Italian Wikipedia, grissini breadsticks were invented in 1679 upon request of the Torino courts doctor. Apparently the you Vittorio Amedeo II di Savoia could not digest breadcrumbs, so the courts baker Antonio Brunero was asked to develop a bread without a crumb. It soon became widely popular thanks to the fact that the long breadsticks could keep for weeks without deteriorating.

The classic grissini breadsticks are 40-80 cm long, but I find the shorter version more manageable.

Preparation Dissolve the yeast in warm water Mix flour and salt Stir water and olive oil into the flour to make a dough Knead vigorously for a looong time Coat the dough in olive oil and leave it in a bowl sealed with cling film for 1 hour Cut the dough in quarters and shape one quarter at a time, while the other quarters remain under the cling film. Cut each quarter in 8 pieces and roll them into breadsticks Dip some of the sticks in sesame seeds and place them on a pan covered in baking paper Bake at 180 C / 360 F for 15-20 minutes until they are thoroughly dry Don’t leave the grissini breadsticks while they are in the oven, as they burn easily and the temperature and timing vary with the size of the sticks. Use grissini breadsticks as an aperitif or wrap cured ham, pancetta or lardo around them and serve them as an antipasto.